SOUS CHEF – FULL TIME.
Occupation: Sous Chef.
Location: South Yarra VIC 3141.
Salary: AU$85,000 – AU$95,000 per annum plus superannuation.
Employment Type: Full-time, 38 hours per week.Hours: Rostered across the venue's trading hours, including evenings, weekends and public holidays as required.
Job Published: 7 November 2026.
Applications Close: 9 December 2026. EQUAL OPPORTUNITY:The Business is an equal opportunity employer and welcomes applications from suitably qualified candidates regardless of age, gender, race, cultural background, disability or other protected characteristics. ABOUT THE BUSINESS:Bar Carolina is a well-established South Yarra restaurant and bar celebrating the traditions of Northern and Southern Italy. Operating from aperitivo through to long dinners, the venue offers cicchetti, antipasti, house-made pasta and larger plates, with menus that change with the seasons and draw on close relationships with local producers.The venue is complemented by an Italian-focused wine list, seasonal cocktails and Italian beers and spirits, and caters for reservations, events and special occasions in a busy, quality-driven setting. ABOUT THE ROLE:The Sous Chef is second in charge of the kitchen and will support the Head Chef in leading the day-to-day kitchen operations, taking charge of the kitchen in the Head Chef's absence. The role is responsible for supervising the kitchen team across service, preparing and cooking high-quality Italian dishes, contributing to seasonal menu development, managing rosters, ordering and stock, and maintaining food quality, cost control and food safety standards.The position requires an experienced, hands-on chef with proven leadership ability, able to run a busy day-to-night service and maintain consistent standards across the kitchen. KEY RESPONSIBILITIES: KITCHEN LEADERSHIP AND SERVICE:

- Support the Head Chef in leading daily kitchen operations across aperitivo, lunch and dinner service.
- Take charge of the kitchen in the Head Chef's absence,



including running the pass during service.
- Supervise kitchen staff, allocate sections and duties, and maintain effective service.
- Prepare and cook high-quality Italian dishes, including house-made pasta, cicchetti, antipasti and larger plates.
- Maintain high standards of food quality, presentation, cleanliness and professional kitchen practice.

MENU AND FOOD DEVELOPMENT:

- Contribute to the development of seasonal menus, specials and new dishes with the Head Chef.
- Plan dishes having regard to seasonal produce availability, quality and cost.
- Develop and maintain recipes, portion control and presentation standards.
- Work with local producers and suppliers to source fresh, seasonal ingredients.
- Monitor customer feedback and contribute to menu refinement.

TEAM MANAGEMENT AND TRAINING:

- Prepare and manage kitchen rosters in line with service requirements and labour budgets.
- Train, mentor and develop chefs and junior kitchen staff.
- Induct new kitchen staff into the venue's recipes, systems and procedures.
- Monitor staff performance and provide guidance and feedback.
- Foster a positive, collaborative and professional kitchen culture.

STOCK, PURCHASING AND COST CONTROL:

- Manage ordering of food and kitchen supplies and liaise with suppliers on quality and deliveries.
- Monitor stock levels, conduct stock rotation and carry out stocktakes.
- Monitor food costs, portion control and wastage against kitchen budgets.
- Check deliveries for quality, freshness and accuracy.
- Maintain records relating to stock, purchasing and kitchen operations.

FOOD SAFETY AND COMPLIANCE:





- Ensure compliance with all food safety and hygiene regulations and the venue's food safety program.
- Maintain appropriate temperature control, storage, labelling and sanitation standards.
- Ensure kitchen equipment is operated safely and maintained appropriately.
- Implement workplace health and safety procedures within the kitchen.
- Maintain required kitchen records and support compliance with relevant regulatory requirements.

MANDATORY REQUIREMENTS:

- AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery or a closely related field.
- Relevant experience as a chef in a commercial restaurant kitchen, including experience at sous chef or senior chef level (minimum one (1) year).
- Demonstrated experience supervising kitchen staff and running service.
- Experience with rostering, ordering, stock control and food cost control.
- Experience preparing Italian cuisine, including fresh pasta, is highly regarded.
- Strong knowledge of food safety and workplace health and safety requirements.
- Ability to work across the venue's trading hours, including evenings and weekends.

TRAINING AND DEVELOPMENT:On-the-job skills development and training will be available to support the successful candidate in the venue's menu, kitchen systems and operational procedures. KEY COMPETENCIES:

- Strong commercial cooking skills and food preparation techniques.
- Proven ability to lead, train and motivate a kitchen team.
- Creativity in menu and dish development using seasonal produce.
- Excellent time management and multitasking in a fast-paced environment.
- Exceptional attention to detail and commitment to high quality standards.
- Commitment to food quality, presentation and consistency.
- Solid food safety and workplace safety awareness.
- Commitment to exceptional customer service.

HOW TO APPLY:Please submit a one-page CV outlining your relevant experience, qualifications and availability.

📌 Sous Chef – Full Time (South Yarra)
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